Low cal crockpotting - recipes

doodledaze · October 2013

Thanks!

ThinUpGirl · October 2013

Bump

jonjon111 · October 2013

bump

Karabobarra · October 2013

bump

rai8759 · October 2013

bump!! so awesome! I'm going to have to try some of these. great time since its getting colder.mmmm.

Ideabaker · October 2013

Will be trying many of these recipes... most seem great for freezing in individual servings... homemade frozen dinners! Thanks for sharing.

marciebrian · October 2013

bump

kbeardmore22 · October 2013

bump, thanks for sharing:)

nickychicky · October 2013

I have a cook book out which has a lot of crockpot recipes. I'll post link later

hupsii · October 2013

bump for later - I love these ideas - thanks !

claudiakendall98 · October 2013

Bump

CharmaneFischer · October 2013

What is considered an average serving size? 1/2 cup?

Debtastic12 · October 2013

bump.............delicious

kbugsmeemaw · October 2013

Bump and Thanks!!!

thistimeroundforme · October 2013

Great recipes, thanks!!

ashleybr1980 · October 2013

bump

eshla · October 2013

Some really great recipes. Thanks!!

leeannewgeorge · October 2013

bump

irishdoc71 · October 2013

Southwest Chicken

Ingredients

1 pack of boneless, skinless chicken thighs
1 can of black beans ( 10 -12 oz drained)
1 can of corn (10 - 12 oz drained)
1 small jar of mild or medium salsa
wild or brown rice

Directions

empty 1/2 - 2/3 of the black beans in the crock pot
empty 1/2 - 2/3 of the corn
empty 1/2 - 2/3 of the salsa
place all the chicken on top of the above ingredients
empty the remainder of the black beans, corn, and salsa on top of the chicken

Place on low and cook for 6-8 hours, chicken will fall apart.

Cook the rice according to the directions of the package. Some people like the instant microwavable type some like to cook the grains.

I appologize for not having the nutritional facts for this.

Enjoy!

Saucy_lil_Minx · October 2013

I make a rotisserie chicken in my Crock Pot. I have a big one. Crumple about three pieces of tinfoil place in the bottom of the pot place the whole chicken on top of foil so it is raised off the bottom of the pot. Season with you favorite herbs. I put it on 10-hours because I go to work, and when I come home. PERFECT rotisserie chicken! Juicy, and fall apart delicious!

I will also make my own chicken broth. Since I buy a lot of whole chickens (way cheaper, and I am not afraid of a blade), I save the necks, skin, and bones that I removed. Keep them in a bag in the freezer. When I have a gallon Ziplock bag full. I thaw them, toss them in the Crock Pot. 2 cups of baby carrots, a whole onion, 5 celery stalks, 3 Bay Leaves. Add as much water as I can (keep in mind it boils {over flow is a mess}) Set it for 8 to 10- hours. I let it cool. Separate out the carrots, celery, and onion (use them in what ever I am cooking that night for dinner. Fill my freezer proof containers w/ 2 cup servings, and place them in my deep freeze. Then when I need broth for recipes. I yank 1 or 2 out (depending on the recipe, and cook away. I will say I do not add salt and pepper, because I want to control the sodium content of the whole meal I am preparing. So I add it when I actually use it in a meal. Great way to ensure I am not adding more sodium then I really need.